Open Faced Veggie Sandwiches For Two Recipes

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37 BEST EVER VEGETARIAN SANDWICH RECIPES



37 Best Ever Vegetarian Sandwich Recipes image

Breakfast, lunch, dinner or midnight snack, our best vegetarian sandwich recipes and ideas are all here and waiting to be made by you!

Provided by Hurry The Food Up

Time 8m

Number Of Ingredients 5

1 banana
2 slices wholegrain bread
1 tbsp peanut butter
½ tsp cinnamon
1 tbsp olive oil ((or coconut oil))

Steps:

  • Are you really looking for directions? Or just being lazy? It's a sandwich dude.
  • But fine:
  • Smear the peanut butter on both slices of bread.
  • Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
  • Sprinkle cinnamon over them.
  • Place both slices on top of each other.
  • Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

Nutrition Facts : ServingSize 207 g, Calories 442 kcal, Carbohydrate 57 g, Protein 15 g, Fat 20 g, SaturatedFat 4 g, TransFat 0.5 g, Sodium 376 mg, Fiber 9.5 g, Sugar 19.9 g

ONE RECIPE, TWO MEALS: OPEN-FACED VEGGIE SANDWICHES WITH HUMMUS



One Recipe, Two Meals: Open-Faced Veggie Sandwiches with Hummus image

This is crazy-simple to slap together. You can do both the kid version and the adult version at the same time.

Provided by Bev Weidner

Categories     main-dish

Time 10m

Yield 6 open-faced sandwiches

Number Of Ingredients 10

1 cup hummus (original flavor)
1/3 cup pesto (jarred or homemade, your choice)
6 slices crusty bread (from a large loaf or baguette)
1/2 cup thinly shaved carrots (a vegetable peeler works great)
1/2 cup thinly sliced apples
1/2 cup thinly sliced cucumbers
1/2 cup alfalfa sprouts
Chips, for serving
1/2 cup roasted red pepper slices (jarred or homemade, up to you)
1/3 cup thinly sliced radishes

Steps:

  • First of all, equally divide the hummus between 2 bowls and swirl the pesto into one of the bowls. The pesto hummus is for your adult mouth! Yay, right?
  • Take 3 slices of the crusty bread and slather with the original hummus. Top with half of the shaved carrots, followed by all of the apple slices and cucumbers. Top with half of the sprouts and serve it just like that to the kiddos! With some of the chips, natch.
  • Now, slather the remaining 3 slices of crusty bread with the pesto hummus and top with the rest of the carrots, followed by the delicious roasted red peppers and radishes (spice!) and the rest of the sprouts. Serve with chips. Holla.
  • Super-crazy simple veggie lunch or dinner be SERVED.

OPEN-FACED GARDEN VEGGIE SANDWICHES



Open-Faced Garden Veggie Sandwiches image

Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium eggplant, thinly sliced
2 medium zucchini, halved and sliced
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 slices Italian bread (1/2 inch thick), toasted
1 medium tomato, thinly sliced
4 slices Muenster cheese

Steps:

  • Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 390 calories, Fat 25g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 688mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 11g protein.

OPEN-FACED EGG SANDWICHES



Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

  • Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

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